Fruit and Vegetable Flavour

Recent Advances and Future Prospects

Nonfiction, Science & Nature, Technology, Food Industry & Science
Cover of the book Fruit and Vegetable Flavour by , Elsevier Science
View on Amazon View on AbeBooks View on Kobo View on B.Depository View on eBay View on Walmart
Author: ISBN: 9781845694296
Publisher: Elsevier Science Publication: February 29, 2008
Imprint: Woodhead Publishing Language: English
Author:
ISBN: 9781845694296
Publisher: Elsevier Science
Publication: February 29, 2008
Imprint: Woodhead Publishing
Language: English

Consumer acceptance of food is highly dependent on flavour. This important collection reviews the chemical basis of fruit and vegetable flavour and current methods for improving the flavour of fruit and vegetable products.

Opening chapters outline the economic importance of flavour in fruit and vegetables. Part one investigates the formation of fruit and vegetable flavour and how it deteriorates after harvest. Part three contains chapters on flavour management during horticultural and postharvest operations. Chapters discuss the possibilities and limitations for flavour improvement by selection and breeding, and the role of maturity for improved fruit and vegetable flavour. Part four concludes the volume with a discussion of emerging trends in flavour manipulation, especially how knowledge of the genetic background of quality attributes can be applied to flavour improvement.

With its team of experienced international contributors Fruit and vegetable flavour: recent advances and future prospects is an essential reference for all those working in the food industry concerned with improving flavour in fruit and vegetables.

  • Reviews the chemical basis of fruit and vegetable flavour and current methods for improvement
  • Discusses the possibilities and limitations for flavour enhancement by selection and breeding
  • Illustrates how knowledge of the genetic background of quality attributes can be applied to flavour improvement
View on Amazon View on AbeBooks View on Kobo View on B.Depository View on eBay View on Walmart

Consumer acceptance of food is highly dependent on flavour. This important collection reviews the chemical basis of fruit and vegetable flavour and current methods for improving the flavour of fruit and vegetable products.

Opening chapters outline the economic importance of flavour in fruit and vegetables. Part one investigates the formation of fruit and vegetable flavour and how it deteriorates after harvest. Part three contains chapters on flavour management during horticultural and postharvest operations. Chapters discuss the possibilities and limitations for flavour improvement by selection and breeding, and the role of maturity for improved fruit and vegetable flavour. Part four concludes the volume with a discussion of emerging trends in flavour manipulation, especially how knowledge of the genetic background of quality attributes can be applied to flavour improvement.

With its team of experienced international contributors Fruit and vegetable flavour: recent advances and future prospects is an essential reference for all those working in the food industry concerned with improving flavour in fruit and vegetables.

More books from Elsevier Science

Cover of the book Port Cybersecurity by
Cover of the book Lees' Loss Prevention in the Process Industries by
Cover of the book J & P Transformer Book by
Cover of the book Semiconductor Nanomaterials for Flexible Technologies by
Cover of the book Advances in Atomic, Molecular, and Optical Physics by
Cover of the book Sialic Acids, Part II: Biological and Biomedical Aspects by
Cover of the book Biomedical Engineering IV by
Cover of the book Mitosis and Meiosis Part B by
Cover of the book Electrical Systems and Equipment by
Cover of the book Molecular Biology Techniques by
Cover of the book Unraveling Environmental Disasters by
Cover of the book Diffusion MRI by
Cover of the book International Review of Research in Developmental Disabilities by
Cover of the book Directed Self-assembly of Block Co-polymers for Nano-manufacturing by
Cover of the book Microwave-assisted Organic Synthesis by
We use our own "cookies" and third party cookies to improve services and to see statistical information. By using this website, you agree to our Privacy Policy